Tender and delicate and buttery and spectacularly simple, just as classic shortbread cookies ought to be.
Butternut squash, sage, and brown butter haunt this velvety rich quiche that flaunts its jewel-toned hues on your holiday table.
The Attack of the Killer Cherry Tomatoes took place at David’s this summer. [Spoiler alert!] Here’s how it ended.
Rich, slightly sweet, and chewy in a good way, this stunner of a loaf is New York’s answer to France’s brioche.
“Could not have been easier.” “Perfect.” “A one-pot wonder!” That’s what folks are saying about these super simple cakey brownies.
Buttery and crumbly in the best possible way, these crazy easy bars have all the taste—and none of the fuss—of a classic linzer tart.
Scared of fish? We understand. Actually, it’s not the fish that scares most folks. It’s the cooking of said fish. But not anymore.
“Everyone loved it, including the kiddos.” “Quick and easy.” “Perfect.” “As good as any restaurant piccata I’ve ever had.” That’s what folks are saying about this recipe.
“Lovely.” “Perfectly light, fluffy, and irresistibly good.” “Easy peasy!” “Wow. Just wow.” That’s what folks are saying about these biscuits.
DIY Baileys, baby. All you need is cream, coffee, whiskey, sugar, and a taste for the finer things in life.
You won’t find a single rolled oat in this granola recipe. What you will find is sweetly crunchy and obscenely nutty goodness galore.
Cookie dough is oft a means to an end, an interim state of existence, a fleeting moment sacrificed to the creation of cookies. No more.
Bourbon-spiked, butterscotch-coated, bacon-gilded popcorn raises the bar to a whole new level of hopelessly irresistible.
Cloudy with a chance of sprinkles. That’s our forecast for anyone who wishes to recreate the sugar cookies of their childhood.
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